Roasted Acorn Squash Tiaras



1 large acorn squash, seeds removed and cut in ½-3/4" slices

2 Tbsp brown sugar or brown sugar Splenda

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

½ tsp ground nutmeg

Salt and pepper to taste


Turn oven on to 350 degrees.
Brush a little of either Flying Olive Extra Virgin Olive Oils (EVOO's) on a cookie sheet covered with aluminum foil.

Wash and pat dry acorn squash.  Carefully cut the squash in half from top to bottom.   Scoop out the seeds.  Slice across halves of squash into ½-3/4 in slices.  You can peel the acorn squash, but personally, I find this almost impossible to do.

Mix the brown sugar, Flying Olive EVOO's, cinnamon, nutmeg, and salt and pepper in a bowl.  Toss slices in bowl to coat.  Lay on the aluminum foil.

Roast for about 30-45 minutes until squash is tender.  Gently remove the "tiaras" from the cookie sheet.  Sprinkle with salt and pepper, if desired.  Serve.

Submitted by Barb L.